Coconut Cream Pie Recipe: Rich, creamy, and coconut-y, this coconut cream pie is the ultimate in cream pies. It has a sweet, but not too sweet coconut cream center, a fluffy meringue, and a thick, buttery crust (optional). It is a must make!
Cream pies are a classic dessert, and among the most classic of cream pies is Coconut Cream Pie. This easy Coconut Cream Pie is both simple and delicious. With its tasty filling and its fluffy meringue topping it will be the highlight of any dessert table.
Pies for every occasion
I grew up a pie lover. Every year we would anxiously wait for the Marie Callendar’s pie sale, and get sour cream lemon pies, coconut cream pies, chocolate mousse, and Razelberry.
On holidays and special occasions my mom would make an amazing apple slab pie, that I have since remade to include a little salted caramel, and it is amazing. And come peach season, a fresh peach pie was always on the menu. We had turtle pies, and pumpkin pies, and lemon pies.
I am pretty sure I have never met a pie I didn’t like. But I have met a few I love. This coconut cream pie is one of them. It is a recipe I got from my mother-in-law, and one she has been making for years.
When my husband and I first met, I remember him telling me about his mom’s pies. He told me she makes the best pies he has ever had. In fact, he mentioned she makes a really great apple pie, and I immediately refuted him and told him my mom’s was better. We agreed to disagree on the apple. But when it comes to what is a cream pie, with this coconut cream pie, we are in 100% accord. It is the best cream pie you can get. She has been making it for ages, and has tweaked it a bit, but originally got the recipe out of a Better Homes and Gardens magazine.
Coconut Cream pie is all about the filling
The thing about it that makes it different from your average coconut cream is the filling is thicker, and offers great coconut flavor, and it is topped with meringue. Add in a thick, buttery crust, and well, you get the best pie ever.
We can’t celebrate a holiday without this pie, and you shouldn’t either. It is relatively simple to make, and you can use a store bought piecrust to speed things along or make it even easier. You can also make it ahead, and chill it, then add the meringue the day of. Just be sure to give yourself enough time to re-chill the pie before serving, as you want the center to be set up.
How long can I keep this pie in my fridge
You can make it start to finish ahead of time, and store. This pie keeps well in the fridge, though the meringue may weep a little. The point is, there is no excuse not to have this on your holiday table, when you can make it in advance.
Must haves for pie making
- My mom loves her Marble Rolling Pin and so do I. It is so easy to roll out the perfect dough!
- Also, when we roll out the dough, we love using a pie roll out mat, which helps us roll the dough to cover the pie plate perfectly.
- We love Glass Pie Plates, because when you are baking in glass the crust turns out more flaky and tender.
- Also, I really love pie-crust adjustable edge protectors. They protect the pie-crust edge from getting too brown.
- Last but not least, a good fine mesh flour sifter is essential for anyone who wants to master pie-making and flaky, tender crusts.
Other Great Traditional Pies!
- Dutch Apple Pie
- Samoa Pie
- Carmel Apple Slab Pie
- Delicious Peach Pie
- Apple Pear Crisp
- Thanksgiving Apple Pie
Coconut Cream Pie Recipe
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 slightly beaten egg yolks
- 2 Tbs butter
- 1 tsp vanilla
- 1 cup flaked coconut sweetened coconut shreds
- 1- 9 inch pastry shell pie crust that is already baked and cool.
- 9 inch Pie Tin
- 3 egg whites
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
- 6 Tbs sugar
- Preheat oven to 350 degrees.
- In a saucepan combine sugar, flour, and salt.
- Cook over medium heat, and gradually add milk, mixing well as you do.
- Continue to cook and stir until mixture thickens and boils, then cook 2 minutes more.
- Remove from heat.
- Slightly beat egg yolks in a small bowl, and stir a small amount of hot mixture into the yolks, then immediately return it to the saucepan.
- Return to heat and cook 2 minutes, stirring the entire time.
- Remove from heat
- Add butter, vanilla, and coconut.
- Stir until butter is melted.
- Pour into the cooled pie crust.
- Prepare meringue (instructions below), and spread over pie. Bake at 350 degrees for 12-15 minutes.
- Beat the egg whites with a 1/2 tsp of vanilla and 1/4 tsp cream of tartar until soft peaks form. Gradually add 6 Tbs of sugar, beating until sugar is dissolved and stiff peaks form.
- Spread over pie , sealing edges to pie crust.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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